Hot Chocolate - South American Style

5

0

Recipe by: FAWN1N

"This is a traditional South American chocolate drink, but to market it well I made it hot chocolate, even though in the old days, South Americans didn't drink it hot. The recipe uses chili powder, and I used red bell pepper to match the sweetness of the chocolate. This is a good way to bring an old recipe into today."

Directions

Prep

5 m

Cook

20 m

Ready In

25 m

In a saucepan over low heat, stir together the sugar, cocoa powder and chili powder. Cook and stir for 5 minutes. Add water and bell pepper strips, and mix well. Bring to a simmer, and stir in milk. When the mixture is heated to your liking, remove the pepper strips with a slotted spoon. Add cherry brandy if using, and serve.

All done! Now take a photo, rate it, and share your accomplishments!

Tips & Tricks

Bohemian Style Absinthe Cocktail

Watch a professional bartender make a traditional absinthe cocktail.

Chocolate Beer Cupcakes with Whiskey Filling

Stout in the batter, whiskey in the chocolate filling, Irish cream in the icing!

Reviews 5

8 Ratings

Me

11/20/2005

wow. that's WILD!!! i actually like it a lot! i think i might have put in a little too much chili powder, and i used green pepper instead of red, but it was still great for a cold day. Yum. The only thing i wonder about is if the pepper is actually needed. It just seems like kind of a waste if you cut up a whole pepper and then throw it away. Regardless, the hot chocolate was great (to my taste anyways) and i'm planning to make it again.

yum

12/8/2007

If you are into unusual chocolate flavor combos, you HAVE to try this. I am a big hot chocolate fan, and this is one of the best and most unusual I have ever had. I gave it 4 stars because I made a number of alterations that probably should have been in the original recipe (and I hope I am not offending any South Americans with these!): I used 2 tsp of chili instead of Tbsp, but if you like more burn, keep it as is. I added half the pepper - I do think it is an important flavor, but not so much. I did not heat the dry ingredients for a full 5 minutes - the sugar started to get gooey and weird. Does anyone have ideas for making it thicker? I think that would be great.